learning facilitator is quick to whip up spectacular sweet treats. Inspired by
Indian cuisine, here’s her take on the classic dodha barfi. While the
traditional mithai is known for its rich taste and gooey texture, the almond
cake is mildly sweet and topped with a layer of sliced almonds.
the Sweet Paste
1. Flour 500 grams
2. Icing Sugar 125 grams
3. Butter 250 grams
4. 1 Egg
5. Vanilla 10 ml
1. Butter 650 grams
2. Castor Sugar 300 grams
3. Honey 180 grams
4. Milkmaid 200 grams
5. Almond Powder 700 grams
6. 3 Eggs
7. Vanilla Essence 5 grams
the sweet paste
1: Add butter into a KitchenAid and soften it
2: Combine all the ingredients together and make it into a soft dough. Rest it
for a while and roll it with a rolling pin into a 2 mm thin sheet.
3: Cook butter, castor sugar and honey till it’s melted.
4: Add almond powder and Milkmaid; mix it thoroughly.
5: Add 3 eggs and vanilla essence;
blend them with a blender.
6: Now, put the sweet paste sheet into a ring and bake it for 10 minutes at 170
degrees celsius oven.
7: Pour the batter inside the ring; generously add almond flakes on top and
bake it for 40 minutes at 170 degrees celsius in the oven.
8: Take it out from the oven, remove the ring and garnish it with icing sugar.